Caramel sauce
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Prep time: 
Cook time: 
Total time: 
Makes: 500 ml
 
Ingredients
  • 200 gr white sugar
  • 50 ml water
  • 120 gr double cream
  • 120 gr butter
Instructions
  1. Boil the brown sugar and water until the sugar dissolves.
  2. Cook without stirring until a dark caramel is formed.
  3. Warm the cream to boiling point.
  4. Stir in the cream gradually in the warm caramel and return to the boil.
  5. Add the diced butter to the sauce and keep warm for a couple of minutes without boiling to allow the butter to melt in the sauce.
  6. Serve warm or allow it to cool down to room temperature.
Stuff to know
Serve the caramel sauce with ice cream or fresh fruit.
Replace the double cream by sweetened condensed milk.
Add a tbspn of vanilla flavour or toasted and chopped hazelnuts.
Heating the cream decreases the temperature difference between the cream and caramel. Still, pour in the cream gradually since the caramel will mushroom up and is very hot and dangerous.
Recipe by Jeroen Valkenier Recipes at http://jpvalkenier.com/caramel-sauce/